I had a few pumpkins from the garden that were starting to near the end of their lives so into the oven they went. After they roasted, I needed something to do with them…but what? Somewhere in the back of my mind, I had decided that I would see if I could switch out pumpkin for zucchini in the zucchini bread recipe I love. After a little tweaking, the answer became yes!
Essentially, the biggest tricks were swapping out the spices and increasing the amount of veggies beyond what the recipe calls for. Now, I generally increase the amount of zucchini because it leads to a very moist bread.* So I tried the recipe with both 2 and 3 cups of pumpkin in the bread. 3 cups of pumpkin won easily because its a moister, more pumpkin-y bread. Spices included cinnamon, allspice and nutmeg. Since I used home-roasted pumpkins, I pureed the pumpkin with the olive oil prior to mixing in the other ingredients. (My pumpkin was old and stringy – no one wants stringy bread.) The oil allows the food processor to work efficiently while the act of processing the food allows for a very smooth consistency of the pumpkin itself.
This is definitely something that is going to be in rotation over the holiday season because it leaves you with a warm, homey feeling!
*The only problem is that extra zucchini takes forever to bake up. Mostly because I ignore everyone’s directions to drain the zuc of its moisture. Generally it takes 30-50 minutes longer, based on the size of the zuc. The larger it is, the longer it takes because they have a higher percentage of water